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Preheat the oven to 200°C.
Rub a 25cm x 35cm roasting tray with a little olive oil.
Drain the lentils well, then scrunch with the mince, curry paste and a pinch of sea salt and black pepper until really well mixed.
Equally divide into six, shape into giant balls, then sit them in the tray.
Prick and add the chillies. Roast for 20 minutes.
Remove the tray from the oven and take the chillies out for a moment.
Sprinkle the rice around the balls, pour in 2 mugs of boiling kettle water (600ml) and poke in the frozen spinach.
Place the chillies back on top, cover tightly with tin foil and return to the oven for 20 minutes.
Pull out the tray, lift up the foil and use a fork to stir the spinach into the rice.
Re-cover and return to the oven for a final 20 minutes, or until the rice is fluffy.
Uncover the tray, brush the top of each meatball with 1 teaspoon of mango chutney, fluff up the rice and spinach, season to perfection, then finely slice and sprinkle over some of the cooked chilli, to taste.
Serve with dollops of yoghurt and extra mango chutney, if you like.